Mexican Street Corn Tacos

Mexican Street Corn Tacos


  • 1 tbsp butter
  • 1 tbsp neutral oil such as vegetable or canola
  • 4 cobs of corn, corn removed
  • 3 tablespoon mayo
  • ½ cup crumbled cotija cheese
  • ¼ cup fresh coriander chopped
  • 2 teaspoon Tajín or chili powder
  • 2 teaspoon lime juice about 1 lime ½ teaspoon salt

For the fillings:


In a skillet on high heat, melt butter with the neutral oil. Add in the corn kernels and cook for about 5 minutes until they start to brown a bit. Remove corn from the heat and add to a bowl with the other street corn ingredients. Prep the additional taco filling ingredients. Slice the avocado. Chop the jalapeño and shallot. To assemble the tacos, start with a scoop of BeanVIVO Baja Black Beans, followed by the street corn, topped with avocado and the jalapeño shallot mixture. Enjoy!


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